Roasted Butternut Squash Tacos and Avocado Hummus with Pinot Gris
October 01, 2018
Serves: 4 to 6
- 1 pound butternut squash, cut into 1-inch cubes
- 4 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
- 1 bunch (about 4 leaves) kale, stemmed, cut in chiffonade
- One 15-ounce can chickpeas, rinsed and drained
- 1 large avocado
- Twelve 6-inch corn tortillas
- 8 ounces queso fresco, crumbled
Preheat the oven to 425 degrees F.
Place the squash on a baking sheet and toss with 2 tablespoons of the olive oil, 1 teaspoon of the cumin, the chili powder, smoked paprika, half of the lime juice, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until tender, 15 to 20 minutes.
Heat the remaining 2 tablespoons olive oil in a nonstick skillet. Add the kale and 1/2 teaspoon salt and saute until wilted, 3 to 5 minutes. Set aside.
In a bowl, combine the chickpeas, the remaining 1/2 teaspoon cumin, the remaining lime juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Mash until chunky. Add the avocado and mash again until fully combined.
To assemble the tacos: Spread 1 tablespoon of the avocado hummus on a tortilla, top with 1/4 cup of the roasted squash and some sauteed kale. Sprinkle with queso fresco.
Recipe From: Tia Mowry at Home
Photo By: Food Network
Recipe By: Tia Mowry
Wine Pairing - Alsace Pinot Gris
Brilliantly yellow or deeply gold in color, Alsace Pinot Gris has an earthy, smoky nose with aromas of mushrooms and moss, in addition to dried fruits, honey and gingerbread character. On the palate, these full-bodied, rich and round wines are always supported by bright freshness.
Its compatibility with hearty dishes such as game, roasted pork and earthy ingredients, such as mushrooms and truffles, make Pinot Gris the white wine choice for red wine drinkers.